On a less active day, I would lower the carb count in this recipe by switching out half the dried fruit for walnuts, and possibly swapping the quantities of sweet potato and zucchini. The latter change would render even more important the step of salting, draining, and squeezing out the vegetables; if they're too moist, the frittercakes won't stick together in the pan.
Sweet Potato & Zucchini Frittercakes
1 1/2 cups sweet potato, grated
1 cup zucchini, grated
1/4 tsp salt
1 small egg (or half of a large, beaten egg)
1/4 cup raisins (not packed)
1/4 cup dried cranberries (not packed)
1 tsp cinnamon
1/8 tsp nutmeg
pinch of ground clove
2 Tbs coconut oil
Combine grated sweet potato and zucchini with salt, and allow to sit in a colander for 10 minutes. Squeeze out as much liquid as possible. Transfer vegetable mixture to a bowl and add remaining ingredients, except coconut oil, and combine thoroughly.
Heat coconut oil on griddle. Drop batter by large spoonfuls onto griddle and flatten into "pancakes." Fry until browned and crispy, about 4 minutes on each side. Serve with butter and a snowfall of unsweetened coconut.
Makes 4 frittercakes.
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